Step 1

In a medium saucepan over medium-high heat, combine the heavy cream, crème fraîche, sugar and lemon zest. Bring mixture to a gentle boil and boil for 1 minute, stirring occasionally.

Step 2

Maintain a steady simmer, adjusting the heat as needed, and cook, letting the cream reduce slightly for another 2 minutes.

Step 3

Remove from the heat and stir in the lemon juice. Strain through a fine-mesh strainer into a large measuring cup with a spout.

Step 4

Pour the mixture into six (1-cup/240-milliliter) ramekins or glasses/tea cups. Refrigerate, uncovered, for 2 to 3 hours, and up to overnight, before serving plain, or with fresh or cooked fruit on top.